Recipe Sifter

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Moist honey cornbread muffins, sweetened with honey and brown sugar for a tender, golden crumb that's never dry or crumbly. A quick, one-bowl batch ready in under 30 minutes for any dinner table.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Kuchen, a traditional German yeast coffee cake with raisins and cinnamon, made from a rich egg dough that rises twice. A heritage recipe that makes two golden loaves.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

Texas-style chocolate sheet cake with buttermilk, cocoa, and a hot fudge icing poured over the warm cake. A 30-minute one-bowl chocolate sheet cake that feeds a crowd at potlucks and church suppers.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Lady Bird Johnson's famous lemon cake with 8 egg yolks, fresh lemon, and a tangy lemon icing. The First Lady's favorite recipe straight from the Texas White House.

A vegan 'chickenless' a la king: mushrooms, peppers, and peas in a creamy plant-milk sauce savory with tamari. Dairy-free and meat-free comfort spooned over rice, toast, or baked potatoes.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

These easy to make and delicious cookies taste amazing with a cup of tea or milk.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

Crunchy bran muffins with a brown-sugar streusel topping over a moist, tender crumb. The bran cereal soaks in hot milk first, so these high-fiber breakfast muffins never turn out dry or gritty.